Chocolate Cupcakes with Caramel Ganache and Coconut

• 12 ounces milk chocolate, finely chopped
• 2 ounces bittersweet or semisweet chocolate, finely chopped
• 1/4 cup sugar
• 1/4 cup water
• 1 cup heavy cream
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/4 cup water
• 1 1/2 sticks unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• One 12-ounce bag unsweetened large-flaked coconut

1. make the frosting Combine both chocolates in a large bowl.
2. In a medium saucepan, combine the sugar and water and cook over moderate heat until dissolved.
3. Boil without stirring, brushing down the sides of the pan with a wet pastry brush occasionally, until a deep-amber caramel forms, 8 to 10 minutes.
4. Reduce the heat to low and carefully add the cream; it will bubble vigorously.
5. Whisk until smooth, then pour the caramel over the chocolate.
6. Let stand for 1 minute, then whisk until the frosting is smooth.
7. Refrigerate until completely cool but spreadable, about 2 hours.
8. meanwhile, make the cupcakes Preheat the oven to 350.
9. Line 18 muffin cups with paper liners.
10. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt.
11. In a measuring cup, combine the buttermilk and water.
12. In a large bowl, beat the butter with both sugars until light and fluffy, about 3 minutes.
13. Beat in the egg and vanilla.
14. With the mixer on low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk.
15. meanwhile, make the cupcakes Spoon the batter into the cups, filling them three-quarters full.
16. Bake for about 20 minutes, until a tester inserted in the center of a cupcake comes out clean.
17. Cool in the pan for 10 minutes, then transfer the cupcakes to a rack to cool completely.
18. meanwhile, make the cupcakes Meanwhile, spread the coconut on a rimmed baking sheet and toast for 2 to 3 minutes, until lightly golden.
19. Let cool.
20. meanwhile, make the cupcakes Frost the cupcakes, top with the toasted coconut and serve.

milk chocolate, bittersweet, sugar, water, heavy cream, flour, dutch, baking powder, baking soda, salt, buttermilk, water, butter, sugar, light brown sugar, egg, vanilla, coconut

Taken from www.foodandwine.com/recipes/chocolate-cupcakes-caramel-ganache-and-coconut (may not work)